Authentic Kerala Palada Payasam Recipe – Palada Pradhaman for Sadhya

Palada Payasam (Pradhaman): Kerala's King of Desserts

Kerala's Own Palada Payasam | Easy & Authentic

    When it comes to traditional Kerala desserts, Palada Payasam stands out as a cherished classic. Known as the 'King of Desserts' in God's Own Country, this delectable treat is a delightful variant of the Ada Pradhaman. While Ada Pradhaman is made with jaggery and coconut milk, Palada Payasam uses cow’s milk and sugar, offering a distinct yet equally delicious taste.

The Essence of Palada Payasam

    Palada Payasam, also known as Palada Pradhaman, features Ada—tiny square-shaped rice flakes made from Unakkalari rice powder. This key ingredient contributes to its unique texture and delicate flavour. Slow cooking Palada Payasam results in a light pink hue, making it not just a treat for the taste buds but also a visual delight.

Traditional Method of Preparing Ada

    To make authentic Palada Payasam, you need Ada, which is made from a thin batter of soaked Unakkalari rice. This batter is smeared on a banana leaf, wrapped, and steamed until cooked. The resulting rice flakes are cut into small squares and used in the dessert.

Historical Significance

    Palada Payasam has deep roots in Kerala’s culinary traditions, often associated with temple prasadam and festive offerings in well-to-do households. Palada Payasam gained widespread prominence during the 1970s with the White Revolution (Operation Flood), a transformative project that made cow’s milk far more accessible across India. This increased availability helped milk-based payasams like Palada become common beyond affluent homes and temple kitchens, gradually cementing its place as a sadya staple across Kerala and paving the way for its mass popularity among the commons.

    Some local accounts credit M.S. Krishna Iyer (Manikya Nambi) with popularising commercial versions of Palada during the 1975 Emergency Period. His version, served at the Vadakke Samooham in Thrissur, contributed to Palada Payasam’s widespread acclaim as a sadya staple. However, there is no definitive historical source confirming a single “first” preparation — the dish’s fame grew organically through homes, community kitchens, and festive occasions.

Step-by-Step Guide to make Palada Payasam/Pradhaman

Kerala’s Palada Payasam – Palada Pradhaman, A Festive Sweet Treat

Palada Payasam Recipe

Ingredients

• Ada: 1/2 Cup
• Milk: 3 Cups
• Condensed Milk: 3/4–1 Cup
• Cardamom: 6 Pods
• Ghee: 3 Tablespoons
• Cashew Nuts: 10–12 Pieces

Method

• Soak the Ada: Wash and soak the Ada in warm water for 8–10 minutes. Drain and rinse with cold water until clear to remove excess starch.
• Prepare the Milk: Boil the milk and set aside.
• Grind Cardamom: Grind cardamom pods with a little sugar into a fine powder.
• Fry Cashews: Heat ghee in a heavy-bottomed pan. Fry cashew nuts until golden brown.
• Cook Ada: Add the soaked Ada to the pan and fry on a low flame to prevent lumps.
• Combine Ingredients: Pour in the milk and cook until the Ada becomes soft. Add condensed milk and cardamom powder. Stir well.
• Simmer: Allow the mixture to boil on a low flame, stirring occasionally, for 20–30 minutes until you achieve a light pink colour and desired consistency.
• Serve: Enjoy Palada Payasam hot or cold.

Notes & Tips for a Perfect Palada Pradhaman

• For this recipe, I used store-bought Ada. And I add small nips of Cashews(slightly roasted in Geee) for added texture.  You can also use whole cashew nuts and raisins, if preferred.
• Soaking and rinsing Ada helps remove extra starch, ensuring a smooth texture.
• Adjust sweetness according to your taste. If not using condensed milk, replace it with sugar and extra milk.
• Slow cooking on low heat is key to achieving the perfect colour and consistency.

Explore More Kerala Desserts

If you enjoyed this recipe, check out more traditional Kerala sweets:

• Ada Pradhaman: A Classic Kerala Dessert
• Paal Payasam: Creamy Rice Pudding
• Kadumpayasam: Divine Offerings
  

Discover More on Payasam, Pradhamans, and Kheers

Looking for more sweet treats? Browse our collection of Payasam recipes:

• Classic Payasam Recipes
• Authentic Pradhaman Variations
• Delicious Kheers for Every Occasion

Indulge in Kerala’s Sweet Heritage

    Palada Payasam is more than just a dessert; it’s a journey through Kerala’s rich culinary history. With its creamy texture, delicate flavour, and the light pink hue achieved through slow cooking, this dessert is a must-try for every food lover. Whether served hot or cold, Palada Payasam is sure to leave a lasting impression. Try this recipe today and bring a taste of Kerala into your home!

    For more delicious and authentic recipes from Kerala and beyond, visit Essence of Life - Food and discover the true essence of traditional cooking!

LEMON PICKLE/NARANGA ACHAR

HOW TO PRESERVE LEMON IN BRINE

INGREDIENTS :

METHOD :

• Boil the water and allow it to cool.
• Clean the Lemons and allow it to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Cut the Lemon into 4 or 8 small pieces.
• Take a clean and dry Glass Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put a few Lemon Pieces over it.
• Again put some salt and top it up with few more Lemon Pieces.
• Follow the suit until all the Lemon Pieces are salted.
• Close the lid of the jar and mix well, until the Lemon Pieces are well coated with Salt.
• Pour warm water into the jar and mix well.
• Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
• Stir the Lemon Pieces every two days, so that the essence of Lemon is well infused into the brine.
• Gradually they absorb the brine and double their size.
• Brine preserved Lemons will be ready within a few weeks time.
• These can be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

NOTES :

• These Brine preserved Lemons make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and lemon.
• The suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
• Always use clean & dry spoons while handling these preserved lemons. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the lemons. 
• If stored properly, these Lemons can last for a year or so.
• Can use these preserved Lemons to prepare Uppu Naranga Chalichathu, Naranga Achar etc.,
• There are few Mediterranean recipes which use these preserved Lemons in their recipes.

HOW TO MAKE LEMON PICKLE/NARANGA ACHAR

INGREDIENTS :

METHOD :

• Dry roast the Fenugreek Seeds, cool and powder it.
• Drain the Lemon Pieces from the Brine and keep it aside.
• Save the brine in a separate bowl.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the preserved Lemon Pieces and saute it on a low flame for few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Pour in the brine and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Lemon Pickle/Naranga Achar to cool down.
• Finally, add Vinegar to the Lemon Pickle/Naranga Achar and mix well.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• As the Lemons are preserved in brine, they would already be salty.
• Pour some extra oil if you feel the Lemon Pickle/Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

ACHINGA PAYAR THORAN - STIR-FRIED LONG BEANS

HOW TO MAKE ACHINGA PAYAR THORAN  

STIR- FRIED LONG BEANS

INGREDIENTS :

To Cook Long Beans/Achinga Payar :

To Coarsely Grind :

For Seasoning :

METHOD :

• Clean and finely chop Long Beans/Achinga Payar.
• Crush/Coarsely grind grated Coconut with Shallots, Garlic, Dry Red Chillies & Cumin Seeds and keep it aside.
• Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
• Add finely chopped Long Beans/Achinga Payar along with Turmeric Powder, Salt and a pinch of Sugar.
• Sprinkle some water.
• Cover and cook briefly.
• Once the Long Beans/Achinga Payar is cooked, add coarsely ground Coconut mix and give a quick stir.
• Cook for a while on a low flame until the raw flavour goes.
• Serve Achinga Payar Thoran/Stir-fried Long Beans along with Rice and any Curry of your choice.

NOTES :

• Some do not add Onions & Garlic while cooking for a Sadhya.
• Then, Coarsely grind the grated Coconut with Cumin Seeds & Dry Chillies.
• Adding Sugar is purely optional, but it will help to retain the green colour in the vegetable.

ORANGE RASAM RECIPE

HOW TO MAKE ORANGE RASAM

INGREDIENTS :

FOR RASAM POWDER :

Roast & Grind :

For Tempering :

To Garnish :

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR ORANGE RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Slightly crush the Garlic Cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine puree along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add 2 cups of Water and mix well.
• Pour in the Tomato Tamarind Puree to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt and Turmeric Powder.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Let it boil on a low flame for about 5-7 minutes.
• Finally add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee in another pan, splutter Mustard seeds in it.
• Immediately add, crushed Garlic cloves, Dry Red Chillies, Curry leaves and Asafoetida powder.
• Fry the above ingredients on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Finally, Pour in the Orange Juice and give a quick stir.
• Garnish Orange Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Orange Rasam hot with steamed rice or as a Soup.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Add some extra water to the cook the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Orange Juice at the final stage, just before garnishing.
• Reheating the Orange Rasam can make it slightly bitter.

VARUTHARACHA MUTTON CURRY

HOW TO COOK VARUTHARACHA MUTTON CURRY

INGREDIENTS :

To Roast & Grind :

METHOD :

To Cook Mutton :

• Clean, wash & dice the Mutton into cubes and allow it to drain in a colander.
• Peel, wash & dice the Potatoes and soak it in water until you use it.
• Heat Oil in a Pan/Pressure Cooker.
• Saute finely chopped Onions, Ginger and Curry Leaves.
• Saute the ingredients on a medium flame until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder to the above and fry it on a very low flame until the raw flavour goes.
• Add finely chopped Tomatoes and saute it well.
• Cook until the Tomatoes turn soft and oil separates from the masala mix.
• Can sprinkle some water if needed.
• Add Mutton pieces to the Masala along with Salt and mix well.
• Pour 1/2 a Cup of Water(or as required to cook Mutton).
• Cover the Pressure Cooker with the lid and cook until the meat turns tender and soft.
• Once the Meat is cooked add the diced Potatoes and cook for another whistle or until potatoes turn soft. 
• Switch off the flame.

To Roast & Grind :

• Heat Coconut Oil in a Pan, splutter Poppy Seeds and Fennel seeds on a very low flame, followed by Cloves, Cinnamon, Cardamom & Pepper corns.
• Care should be taken not to burn the spices.
• Immediately add grated Coconut to the above along with sliced Garlic cloves.
• Roast the above ingredients on a low flame until the grated Coconut turns into golden brown in colour stirring continuously.
• Switch off the flame and allow the ingredients to cool down.
• Grind the roasted ingredients in a small mixer grinder jar/in a mortar & pestle(Ammikkal).
• Add some water & grind the roasted ingredients into a fine paste.

For Varutharacha Mutton Curry:

• Pour the ground paste to the cooked Mutton pieces and mix well.
• Cook this on a very low flame until the raw flavour goes and the curry thickens.
• Adjust the consistency of Varutharacha Mutton Curry to your preference.
• Serve Varutharacha Mutton Curry with Rice, Chapati, Parotta/Roti Canai etc.,
• Varutharacha Mutton Curry goes well with Appam/Vellayappam, Idiyappam, Puttu, Pathiri, Dosa, Idli etc.,
• Can serve Varutharacha Mutton Curry along with Nei Choru/Malabar Ghee Rice, Peas Pulao or Biriyani

NOTES :

• Adjust the amount of spices to your preference.
• Adding Poppy Seeds(Khus Khus) is purely optional, but it gives thickness to the curry.
• Add cooked Mutton pieces to the gravy and leave it on low flame for a bit of longer time.
• This will help the flavour infuse into the meat.
• I don't add curd/lime juice/vinegar to tenderize the meat while cooking for this curry, this will alter the taste of the curry.
• Soda-bi-carbonate or Raw Papaya does the job without altering the taste.
• Coconut Oil gives an authentic taste to the Curry, can use any other vegetable oil too.
• Adding Potatoes to the Curry is optional.  Some traditional recipes even call for adding Coconut bites/White Pumpkin(Ash Gourd) in this Varutharacha Mutton Curry.
• Roast the grated coconuts on a very low flame stirring continuously.
• This is to ensure that it is evenly roasted.
• I usually roast the coconuts until the colour changes into light golden brown in colour and the coconuts strands turn crispy.
• If you prefer a darker shade of curry can roast it for few more minutes until it turns into golden brown in colour.
• Care should be taken not to burn the ingredients while roasting which will totally alter(spoil) the flavour of the curry.
• Mature Coconut serves best for the recipe, can substitute it with desiccated coconut too.
• Can prepare the same recipe with Beef/Chicken.

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

APPLE PEAR BANANA SMOOTHIE

HOW TO MAKE APPLE PEAR BANANA SMOOTHIE

APPLE PEAR BANANA SMOOTHIE

INGREDIENTS:

METHOD:

• Peel, Core and Dice Apples and Pear.
• Peel and Dice the Bananas.
• De-seed the Dates.
• Combine all the Fruits and Dates, pop it into a blender Jar.
• Blend the ingredients along with Milk, Ice cubes and Honey.
• Purée until all the ingredients are smooth, creamy and well combined.
• Pour Apple, Pear, Banana Smoothie into serving glasses.
• Served chilled.

NOTES:

• Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
• Can substitute Honey with Sugar.
• Dates and the Sweetness from the fruits make this Apple, Pear, Banana Smoothie sweet as such.
• Add Honey/Sugar if you prefer a sweeter smoothie.
• Adjust the amount of Sugar/Honey to suit your taste preference. 
• Can add/combine any other fruit of your choice into this smoothie. 
• Can use Almond Milk/Greek Yogurt instead of Milk.

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

HOW TO MAKE MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

INGREDIENTS:

METHOD :

• Clean and Wash the Yellow Moong Dal 2-3 times or until water runs clear.
• Soak the Moong Dal with ample water for 4-5 hours.
• Once soaked, drain and discard the water used for soaking Moong Dal.
• Spread the drained Moong Dal on a clean Kitchen towel for at least 30 Minutes - 1 Hour.
• Pat dry the Moong Dal until it is totally moisture free.
• Heat Oil in a deep pan on a high flame.
• Once the oil starts to fume, lower the flame and allow the oil to smoke off.
• Deep fry the soaked and dried Moong Dal until they turn into golden brown in colour.
• Fry until the sizzling stops of a medium flame.
• Can place the Moong Dals in a small slotted ladle and directly immerse it into the hot oil.
• Gently toss it up inside the slotted spoon using another long-handled spoon, so that the Moong Dals are evenly cooked.
• Drain the deep fried Moong Dals on a clean paper towel.
• Allow it to cool down before seasoning the Moong Dal Namkeen.
• Sprinkle Red Chilli Powder, Chat Masala Powder and Salt to the deep fried Moong Dals. 
• Gently toss it up until all the ingredients are well combined.
• Store Moong Dal Namkeen/Fried Moong Dal in an airtight container.
• Serve Moong Dal Namkeen/Fried Moong Dal as a Teatime/Cocktail Snack.

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

NOTES :

• Soak the Moong Dal for 4-5 Hours.
• Drain and allow it to dry on a Kitchen Towel, and pat it dry until the soaked Moong Dal is moisture free, before deep frying it for the snack.
• Deep fry the Moong Dals on a medium flame.
• Season it with Salt or add Chat Masala/Red Chilli Powder/Asafoetida to add an extra note fo taste & flavour to Fried Moong Dhal Namkeen.

Sweet Mixture Recipe - Indian Snack with Almonds, Cashews, and Potatoes

"Irresistible Sweet Mixture Recipe: A Perfect Festive Snack"

    Sweet Mixture is a delicious and exotic snack that blends the richness of nuts with the crunch of crispy deep-fried potatoes. Perfect for festivals like Diwali, this Sweet Mixture brings together the finest deep-fried ingredients, including finely grated potatoes, cashew nuts, almonds, groundnuts, and raisins, all tossed in powdered sugar and aromatic cardamom. While savoury mixtures are popular in South India, this sweet version stands out as a unique festive treat.

A Childhood Memory That Turned Into a Delightful Snack

    As a child, I was sceptical of Sweet Mixture, but the ‘NUTS’ always drew me in. For the longest time, I thought the white strands in this recipe were beaten rice (poha). Imagine my surprise when I discovered they were actually deep-fried grated potatoes! I still remember the day a colleague gifted me a packet of Sweet Mixture, and the taste has stayed with me ever since. The perfect combination of crunchy potatoes, rich nuts, and sweet powdered sugar made this snack irresistible.

Why You’ll Love This Sweet Mixture Recipe   

This Sweet Mixture recipe is an absolute treat during festivals like Diwali. Its crispy texture and sweet, melt-in-your-mouth flavour make it perfect for sharing with family and friends.  The best part? It stays crispy for 2–3 days when stored properly, making it an ideal addition to your festive spread.

For More Diwali Recipes: Click Here!  Looking to create more festive treats this season? Explore a wide range of Diwali Sweets and Savouries from my blog! Make this Diwali extra special with  these delicious, easy-to-follow recipes!

Recipe Overview: Sweet Mixture Recipe

Total Time:

Step-by-Step Instructions for Making the Perfect Sweet Mixture

Sweet Mixture Snack Recipe - Indian Festive Treat with Nuts and Potatoes

Ingredients for Sweet Mixture

• Potatoes: 2 large
• Almonds: 8-10
• Cashew Nuts: 8-10
• Groundnuts (Peanuts): 3 tablespoons
• Raisins: 3 tablespoons
• Cardamom Pods: 2
• Sugar: 2–3 tablespoons

Method - Step-by-Step Guide for Sweet Mixture Recipe

Prepare the Potatoes:

• Peel and grate the potatoes finely.
• Wash the grated potatoes 3–4 times to remove excess starch.
• Soak the grated potatoes in cold water with ice cubes to prevent discolouration and remove starch. Keep them soaked until frying.

   

  *Pro Tip: Soaking the potatoes keeps them crispy when fried.

  
  

  
  

Fry the Grated Potatoes:

• Drain the soaked potatoes and spread them over a clean kitchen towel to dry.
• Deep fry the grated potatoes in batches until golden and crispy. Be careful not to over-fry or darken them.
• Drain on paper towels to remove excess oil.

   

  *Pro Tip: Ensure the potatoes are fully dried before frying to avoid sogginess.

  
  

Deep Fry the Nuts:

• Heat oil in a deep pan over a high flame.
• Once the oil starts smoking, reduce the flame.
• Deep fry almonds, cashew nuts, and groundnuts until golden brown.
• Fry raisins briefly until they fluff up.
• Drain on paper towels.

Toss and Combine:

• Once all the ingredients are cool, toss the fried potatoes, nuts, and raisins together in a large bowl.

Add the Sweetness:

• Powder the sugar along with cardamom pods.
• Once everything has cooled completely, sprinkle the powdered sugar mixture over the fried ingredients.
• Gently toss until well combined.

*Pro Tip: Allow all the ingredients to cool down completely before adding the powdered sugar. If the mixture is warm, it will absorb the sugar, making the mixture soggy.

• Store the Sweet Mixture in an airtight container at room temperature for up to 2–3 days.
• For longer shelf life, refrigerate the mixture.

Notes and Tips for Perfect Sweet Mixture:

• Use large potatoes for better texture and volume.
• Ghee can be used instead of oil for deep-frying if you prefer a richer flavour.
• Always let the ingredients cool down completely before adding powdered sugar to prevent the mixture from becoming soggy.
• Adjust the sugar to your taste; some prefer it sweeter, while others enjoy a subtle sweetness.
• Keep grated potatoes soaked in cold water until frying to ensure they stay crispy.

Cooling is Key: Ensure that all deep-fried ingredients have cooled down before tossing in powdered sugar. This step is essential to maintain the crispiness of the mixture. If the ingredients are warm, the sweet mixture can turn soggy.Toss the mixture only when the ingredients have cooled down fully to avoid sogginess.

Final Thoughts

    This Sweet Mixture recipe is not only a festive favourite, but also an excellent snack to enjoy any time of the year. The combination of crispy potatoes, crunchy nuts, and a light coating of powdered sugar makes it irresistible for everyone in the family. Make sure to add this recipe to your Diwali snack list or prepare it for any festive celebration.

Related Recipes You Might Enjoy:

• Masala Mixture Recipes
• Traditional South Indian Mixture
• Bombay Mixture Recipe

POTTUKADALAI MURUKKU(SPICY VERSION)

HOW TO MAKE POTTUKADALAI MURUKKU WITH IDIYAPPAM FLOUR

POTTUKADALAI MURUKKU

INGREDIENTS :

METHOD :

For Pottukadalai Murukku :

• Soak Dry Red Chillies in hot water for about 10-15 minutes.
• Drain and discard the water used for soaking Dry Chillies or use it to knead the dough.
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder
• Measure 3/4 Cup of finely powdered Roasted Gram Dhal/Pottukadalai, sieve it once and keep it aside.
• Grind the Soaked Dry Red Chillies in a blender or a small mixer-grinder jar.
• Grind this into a fine paste. Alternatively can add a Tspn of Red Chilli Powder too.
• Soften the Butter and keep it aside.
• Mix Dry Red Chilli paste along with Rice Flour, Pottukadalai Powder, Butter, Ajwain/Cumin seeds, Asafoetida and Salt to Taste.
• Pour in the Boiling Water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be pliable and kneaded without any cracks.

To Fry Murukku :

• Heat Oil in a deep pan.
• Place some dough into the Murukku Mould and press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil.
• Drop the shaped murukkus gently into the hot oil, fry the Pottukadalai Murukku until it turns into golden brown in colour and the sizzling sound stops. 
• Drain the Pottukadalai Murukkus on a Paper Towel.
• Follow the suit for rest of the dough.
• Allow the Pottukadalai Murukkus to cool down completely before storing.
• Store the Pottukadalai Murukkus in airtight jars.

NOTES :

• The dough should be of a correct consistency. It should not be sticky or too hard and without any cracks.
• Do not substitute Butter with Ghee or Margarine.
• Butter should be at room temperature before mixing it into the flour.
• Butter is one main ingredient for crispy and soft murukkus.
• While using Idiyappam flour for Murukku recipe, use boiled-hot water to knead the dough.
• Adding dry chillies to the recipe is totally optional. 
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
• You can press the Pottukadalai Murukkus directly into the oil. 
• If stored properly, it stays good for a Week up to 10 days.